Category Archives: Lunch

I found a gorgeous Australian grown pineapple at the farmer’s markets today. I’m not a huge fan of sweet tropical fruits on its own though I like adding into my salads or making salsas for a sweet, tangy and zingy flavour. Beautiful and refreshing with seafood and white meat! Please find fresh pineapple for this recipe, not canned ones, for a punch of tropical flavour and yes, better nutrition!

Fresh pineapple contains enzyme in the centre, called bromelain, that helps to break down protein, thus helps with digestion and has anti-inflammatory properties for joint pain and arthritis. Pineapple is also a source of important vitamins and minerals such as thiamin, riboflavin, vitamin B-6, folate, pantothenic acid, magnesium, manganese and potassium and antioxidants and polyphenols. Great for beautiful silky skin, antiageing, strong immune system and energy production. Water and fibre content in pineapples also promotes a healthy digestive tract and regularity if you suffer from constipation.
Ingredients (serves 2)

1/2 pineapple
1/2 avocado
1/2 red capcicum
1/2 green capsicum
1/4 onion
1/3 Lebanese cucumber
a bunch of herb of your choice e.g. basil, mint, coriander, parsley

For dressing
2 tbsp e.v.o.o
1 tbsp apple cider vinegar
1/2 tbsp coconut amino sauce or tamari
1 tsp raw honey
1/2 tsp ginger
1/2 tsp sumac
a squeeze of 1/2 lime or lemon
a touch of cayenne pepper (optional)
salt and pepper to taste

Dice all ingredients and put in a large bowl. Mix all the dressing ingredients in a separate small bowl and then pour into the salsa. Toss to combine and let it sit for 30 mins or more in the fridge before serve.

I’m so obsessed about beans when I go to the markets. Bags of beans in different shapes, sizes, colours, patterns and origins! They all have different texture and flavour, perfect for making exciting salads, soup, nourishing bowls and even baking goods. If you are looking for a great meat substitute in your diet, here is good news. Beans contain more fibre and less fat compared to meat. They are also in low sugar and low GI, which keeps you satisfied for longer without hunger spikes. Beans are also loaded with vitamins and minerals, phytochemicals and antioxidants which helps to beat cell-damaging free radicals in our body. If you are new to beans or have trouble digesting them, I recommend soaking overnight, cooking enough until soft and eating (chewing) slowly. Also start with a small amount, gradually increase the amount in your diet and try a variety of beans, not just one kind. This salad is perfect for a work lunch or family dinner or even a potluck party to feed the crowd (just double up the recipe). Enjoy x

Ingredients (serves 2 as main, up to 4 for sides)

100g black beans, soaked overnight
100g white quinoa, soaked overnight
bunch of herbs of your choice e.g. basil, mint, dill
100g feta cheese

For Maple Mustard Dressing
1 tsp whole grain mustard
1 tsp Dijon mustard
1/2 tsp cayenne pepper
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp olive oil
salt and pepper to taste

Rinse and drain soaked black beans and quinoa. Place them in a separate pot, cover with water, bring it up to boil and cook over medium heat for 10-15 minutes or until cooked. Drain and transfer to a large bowl. Add chopped herbs and crumbled feta cheese into a bowl. Mix all ingredients for the dressing in a small jar or bowl. Pour 2/3 of the dressing into the salad and gently stir to combine. Transfer to a serving bowl and drizzle the rest of the dressing on top before serve.

I found this gluten-free corn couscous on the supermarket shelves today. I’m normally skeptical about “gluten-free” products but I was interested to try how it tastes different to normal couscous. I’m presently surprised it has more texture and buttery nutty flavour than wheat couscous as you chew. Amazing! It is so easy to cook, versatile and is a great accompaniment to any dish, for example serve with curries or casserole, grilled meat or fish or tofu, add into salad, patties, stuffing, quiche or soup. I made a couscous salad with roasted vegetables for dinner. Yummy!
Ingredients (serves x3-4)

1 cup of corn couscous
1 large sweet potato
2 large heads of cauliflower
2 stalks of celery
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp cayenne pepper
1 tsp thyme
1 tsp Himalayan salt
1 tbsp coconut oil

Mix all spices, dried herbs and melted coconut oil in a large bowl. Add chopped vegetables into a bowl and stir to combine. Spread well on a baking dish and bake in the preheated oven (190) for about 20 minutes until cooked. In the mean time, prepare corn couscous, just the way you cook couscous or follow the instructions on packet. Combine roasted vegetables and cooked couscous in a large bowl. Taste and adjust seasoning. Serve warm.